Meat­balls Stroganoff

The Times (Northeast Benton County) - - OPINION - Sub­scribers — The Times would like to share read­ers’ recipes. Recipes may be mailed to P.O. Box 25, Pea Ridge, AR, 72751; or emailed to prt­news@nwadg.com.

Recipe from the kitchen of Joyce Wag­ner Coun­try Clas­sics

Meat­balls, browned

4 oz. can mush­rooms

8 oz. tomato sauce

1/3 c. flour

1/8 tsp. pep­per

1/4 tsp. gar­lic salt

1 c. evap­o­rated milk

1 c. water

1 tsp. Worces­ter­shire sauce

2 Tbsp. lemon juice

Drain mush­rooms, save juice; add enough water to juice to make 1/2 cup. Pour this over meat­balls and mush­rooms in skil­let. Add tomato sauce. Cover and let sim­mer 15 min­utes. Turn heat off.

Slowly blend in flour, pep­per and salt. Slowly stir in milk, water and Worces­ter­shire sauce. Cook un­cov­ered over low heat un­til thick­ened. Stir in lemon juice and serve over mac­a­roni noo­dles or rice.

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